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Share your recipes July 2014

Rainbow Kitchen

Old Fashioned Cole Slaw

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Serves 8. Served at Holeman & Finch, Atlanta Georgia


1 head (about 2-1/2 pound), thinly shredded green cabbage

2 tsp kosher salt, plus more for seasoning

2 medium carrots, grated

1 medium red onion, thinly sliced

2 scallions (white and green parts), chopped

1-1/2 cups mayonnaise

1/4 cup Dijon mustard

6 tablespoons apple cider vinegar

Juice of 1 large lemon

6 tablespoons sugar

½ tsp celery seed

½ tsp cayenne pepper

Freshly ground black pepper to taste


In a large bowl, toss the cabbage with the salt. Cover with cold water, cover the bowl and refrigerate for 4 hours.

Drain the cabbage well, using a towel to squeeze out extra water. Combine the cabbage, carrots, red onion and scallions. In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, sugar, celery seed and cayenne pepper. Add the dressing to the vegetables and toss to coat. Season with s & p to taste.

Allison's Article:

Fry in July – And Enjoy Some Cool Stuff on the Side



Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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